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Creamy Lemon Cheesecake Cake Recipe

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★★★★★

4.8 from 55 reviews

This Creamy Lemon Cheesecake Cake combines the best of two classic desserts in one impressive treat. Featuring fluffy, bright lemon cake layers paired with a rich, smooth cheesecake filling and topped with tangy lemon cream cheese frosting, this cake offers a perfect balance of citrus brightness and creamy indulgence. Ideal for special occasions, it’s elegant yet approachable and can be made ahead to ease party preparations.

Ingredients

Scale

For the Cheesecake Layer:

  • 3 eggs (room temperature, about 70°F)
  • 16 oz full-fat cream cheese (for best texture)
  • 1 cup granulated sugar
  • 3/4 cup full-fat sour cream
  • 1 tsp lemon extract
  • 3 tbsp all-purpose flour
  • 1/4 tsp salt

For the Lemon Cake:

  • Zest from 2 lemons
  • 2 tsp baking powder
  • 2 cups granulated sugar
  • 1 tbsp lemon extract
  • 1 1/2 sticks unsalted butter (softened, about 12 tbsp)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup vegetable oil (such as Mazola)
  • 1/4 cup freshly squeezed lemon juice
  • 3 eggs
  • 1 1/4 cups buttermilk
  • 3 cups cake flour

For the Lemon Cream Cheese Frosting:

  • Zest of 1 lemon (optional, about 1 1/2 tsp)
  • 6 to 6 1/2 cups powdered sugar
  • 16 oz full-fat cream cheese (barely softened)
  • 2 sticks unsalted butter (slightly softened, about 65°F)
  • 1 tsp lemon extract
  • Yellow food gel (optional, for vibrant color)

For Decorating:

  • Small offset spatula
  • Disposable piping bag fitted with 2D piping tip

Instructions

  1. Prepare and Bake the Cheesecake Layer:Place a pan with about an inch of water on a lower oven rack to create a water bath. Preheat your oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper. Beat the slightly softened cream cheese until smooth, then add sugar, salt, and flour mixing at low speed. Incorporate the sour cream and lemon extract until blended. Add eggs one at a time, mixing well after each addition. Pour batter into the prepared pan, place on the rack above the water bath, and bake for 45 minutes until set but still slightly jiggly inside. Turn off the oven, leave the cheesecake inside with door slightly ajar for 30 minutes. Cool completely at room temperature, then cover and freeze for 2-3 hours or refrigerate for 5-6 hours or overnight.
  2. Prepare and Bake the Lemon Cake Layers:Preheat the oven to 350°F. Grease and flour two 9×2-inch round cake pans. In a medium bowl, whisk cake flour, baking powder, baking soda, salt, and lemon zest; set aside. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. Cream the softened butter until smooth, gradually add sugar until light and fluffy. Beat in eggs one at a time. Alternately add dry ingredients and buttermilk mixture to the batter, starting and ending with dry ingredients. Mix just until combined. Divide batter evenly between pans and bake for 20-24 minutes until a toothpick comes out clean or with few crumbs. Let cool 10 minutes, then remove from pans and cool completely on racks.
  3. Make the Lemon Cream Cheese Frosting:Beat softened butter in a mixer until smooth. Add cream cheese in pieces and mix until creamy. Add lemon extract and optional lemon zest. Gradually add powdered sugar, beating until fluffy and smooth. Add yellow food gel if using for color. Chill frosting slightly before using for best spreading and piping results.
  4. Assemble the Lemon Cheesecake Layer Cake:Place one cooled lemon cake layer on a cake plate. Spread a thin layer of frosting over the top. Using a thin knife warmed in hot water, loosen the sides of the springform pan holding the cheesecake layer, then release and carefully invert the cheesecake onto the frosted cake layer. Remove parchment and bottom of pan. Trim excess cheesecake if wider than cake layers. Spread another thin frosting layer over the cheesecake, then place the second lemon cake layer on top. Use remaining frosting to cover the entire cake, smoothing and decorating with a piping bag fitted with a 2D tip as desired. Chill as needed to firm the frosting between steps.

Notes

  • Ensure all dairy and eggs are at room temperature to avoid lumpy batter and uneven mixing.
  • Do not overmix the cheesecake batter to prevent cracks and dense texture.
  • Do not open the oven door during the first 25 minutes of baking cake layers to avoid sinking.
  • Add powdered sugar to frosting gradually and beat on low speed at first to minimize sugar dust.
  • Use full-fat brick cream cheese for both cheesecake and frosting for best texture and structure.
  • Make-ahead friendly: bake cake and cheesecake layers ahead and assemble closer to serving time.
  • Store finished cake covered in the fridge for up to 5 days; flavors improve after 1-2 days.
  • Freeze unfrosted cake layers wrapped well for up to 3 months; thaw overnight in fridge before serving.

Keywords: lemon cheesecake cake, lemon cake, creamy cheesecake, lemon cream cheese frosting, layered cake, dessert, holiday cake, party cake

Find it online: https://lucabites.com/creamy-lemon-cheesecake-cake-recipe/